Kabocha Dango

I was going to try this one, and I thought I'd share my findings for other Japanese language impaired souls. Let me know what you think! Please click on the title to view the original post.

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Very easy! A healthy choice for snacking! Delicious when rolled in the sweet sauce.

Ingredients:
Kabocha 200g or 7 oz. (without peel)
Potato starch flour (katakuriko) 4 T
Soy sauce 1 T
Sake 1 T
Sugar or Honey 2 T

1
Cut kabocha into big bite sized pieces. Put in a heat resistant dish and wrap with plastic. Microwave for 3 minutes.

2
Put cooked kabocha in a bowl and mash mix in the potato starch flour until combined.

3
Cool a bit, then wrap in plastic. Chill for 30 minutes.

4
Bring a pot of water to boil. Shape chilled balls into 4 cm balls. Boil for 5 minutes. Remove from pot and let drain on paper towels.

5
Pile the balls onto a dish. Bring soy sauce, sake, and sugar to boil. Mix with the Kabocha dango and it's finished!

Special point
While shaping the balls, roll them between the hands to get an even shape. This is the secret to good dango! If the dango stick to your hands, rinse well with water and it should become easier.